Angler's Den Hash Brown Casserole

Every year, some friends and family of mine gather for an after-Thanksgiving-cabin-get-together-weekend here in Southern Indiana. My brother and I sampled this recipe as leftovers one morning last fall, and I just had to make it for our big Saturday night dinner at the Angler's Den. The recipe came from our friend Jonathan's step-mother, Jennifer, who is reportedly a very good cook, according to her 4 step-sons. It is yummy, filling, easy, and fairly inexpensive for serving a big crowd. I made 2 big batches of it last year at the cabin for approximately 30-40 guests, and everyone went back for seconds! Both casseroles were entirely consumed. Enjoy!

• Ready In: 1 hr 40 mins
• Serves: 12
• Yields: 1 casserole

Ingredients

• 32  ounces frozen hash browns
• 1⁄2 cup butter, melted plus
• 1⁄4 cup butter, melted
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  pint sour cream
• 10  ounces  grated cheddar cheese
• 1⁄2 cup  diced onions or 1  tablespoon  dried onion
• 1⁄2 cup milk
• 1  cup  corn flakes

Directions

1. Start with frozen hash browns (not defrosted), or the casserole will be mushy. Mix soup, salt, pepper, sour cream, cheese, onion, and milk in a large bowl. Spread the frozen hash browns into a 9 X 13 pan, casserole dish, or whatever baking dish you like of similar size. Pour the melted butter over the hashbrowns. Pour the soup mixture evenly on top. Mix the 1/4 cup melted butter and corn flakes. Spread corn flakes mixture on top of the casserole. Bake at 350 degrees for 1 1/2 hours. Let stand 15-30 minutes before serving. Enjoy! Leftovers are wonderful when reheated the next morning for breakfast.